Sweet Potato Spinach Hash & Fried Eggs

Method

1. Preheat the oven to 200C/400F/Gas 6. Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Once cooled cut into 1-inch cubes, then set aside.
2. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and bean sprouts and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach and the lemon juice.
3. In a different pan heat 1 tablespoon olive oil over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto plates and top each serving with a fried egg. Garnish with basil and serve with sliced avocado.